Menu - Acqua Restaurant Bangkok

Menus

Acqua Signatures DEGUSTATION menu
Memories and after...

Chef’s snacks selection

Sicily meet Japan, crudo of Sicilian red prawns and Amaebi prawns served with
smoked mozzarella, fish eggs, sea urchin sauce, squid ink and sea asparagus oil

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Squid tagliatelle marinated with mint and extra virgin olive oil, Siberian caviar
and cucamelon

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Sardinian smoked eel, served with pickled vegetable sweet and sour white balsamico
vinegar sauce

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The country side on raining days, seasonal wild mushrooms risotto with
foie gras and snails

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Burrata’s stuffed tortelli with wagyu beef cheeks ragout sous vide 72 hours, fresh black truffle, Parmigiano Reggiano fondue topped
with 25 years aged Balsamico

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Wood fired roasted suckling pig, saffron and violette potatoes, broad beans, sugar peas
and it’s own sauce
or
Mediterranean Red Mullet pan fried with a light aromatized breadcrumbs crust,
buffalo mozzarella sauce, Taggiasche olives, Italian tomato datterino, Sicilian capers and
oregano from Pantelleria island

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Memories of “Fior di Latte” Milk semifreddo, foam, gelatin, sauce and gelato

Coffee or Tea and petit four

3800 THB ++ per person
(This menu is only valid for the full table, only one menu per one person)

A La Carte Menu

Starters Acqua Signatures

Grilled eggplant rolls stuffed with truffle ricotta cheese and asparagus on a roasted eggplant mash. 580.-

55 minutes slow cooked egg on Parmigiano Reggiano fondue, black truffle and crispy pancetta powder. 680.-

Fresh artichokes salad with Bottarga, celery and fresh sheep milk ricotta cheese dressed with fine
extra virgin olive oil. 680.-

Sous vide cooked Octopus salad, marinated in extra virgin olive oil, lemon and vinegar, fennel leaves,
celery and Taggiasche olives DOP. 680.-

Hand sliced yellow fin tuna carpaccio marinated with fine extra virgin olive oil and lemon, topped
with fresh artichokes and bottarga. 750.-

Sardinian smoked eel, served with pickled vegetable sweet and sour white balsamico vinegar sauce and
grilled crispy country bread topped with smoked mozzarella and Avruga caviar. 780.-

Scallops carpaccio with fresh black truffle, raw asparagus, micro greens in olive oil and lemon juice
with truffle essence. 780.-

Seared Rougie Foie Gras “Gran Cuisine”, pickled wild mushrooms, Moscato wine reduction, roasted onion marmalade and Maldon salt,
served with home made brioche bread. 850.-

Black Angus beef tartar, Stracchino cheese and chopped Ligurian Taggiasche olives. 850.-

Tuna, scallops and red prawns tartar on avocado mash, Hokkaido sea urchin, salmon eggs, Avruga caviar,
burrata cheese and rice crispy. 850.-

Lobster salad Catalana style, with cherry tomatoes and marinated red onions in olive oil and lemon sauce. 950.-

Pan fried USA scallops with pan fried foie gras, chili jam and truffle pumpkin sauce. 950.-

Lime and extra virgin olive oil marinated Amaebi Japanese prawns served with Salmon eggs,
sea urchin sauce, squid ink and sea asparagus oil. 950.-

Squid tagliatelle marinated with mint and extra virgin olive oil, Siberian caviar and raw asparagus. 950.-

Seared Rougie Foie Gras “Gran Cuisine”, pickled wild mushrooms, Moscato wine reduction, roasted onion marmalade and Maldon salt,
served with home made brioche bread. 800.-

Tajima Wagyu beef carpaccio, micro herbs, foie gras praline, fresh black truffle and crescenza cheese. 980.-

Raw Sicilian Red prawns Rosso di Mazara (Best prawn in the world) smoked mozzarella cream, Sardinian
sea urchin and Siberian caviar. 1280.-

Joselito Iberico ham “El Mejor Jamòn del Mundo”. 100gr 1550.-

Starters The Classics

Caesar salad with tuna, bacon bits, smoked croutons and shaving of Parmigiano Reggiano. 580.-

Buffalo Mozzarella Campana, trilogy of Italian tomatoes, Taggiasche olives DOP and baby basil leaves. 580.-

Sautéed of black Mediterranean mussels with Italian parsley and garlic sprinkled with Vermentino wine 780.-

Burrata cheese from Andria (Puglia) with Culatello di Zibello DOP (One of the finest Italian cured ham)
and fresh figs. 780.-

Italian finest cold cut selection served with ricotta cheese and marinated olives. 850.-

Freshly on ice

French Oysters Gillardeau, served with shallots and vinegar sauce and chili sauce. 280.- per 1 pc

Maine Lobster poached, served with citronette sauce and chili sauce. 2200.-

Sicilian red prawns poached or raw, with citronette sauce and chili sauce. 580.- per 1 pc

“CRUDO” Raw seafood (Sicilian red prawn, scampi, tuna, scallop and Gillardeau oyster). 1850.-

Ceviche of scallops and Gillardeau oysters (3 pcs) with marinated fish eggs. 1500.-

Wagyu Beef and Oyster tartar with Ossietra caviar. 1800.-

Seafood platter with poached lobster, scampi and mussels, raw Gillardeau oysters and Sicilian red prawn. 3600.-


Home made artisanal fresh pasta and ravioli

Traditional ravioli stuffed with ricotta and spinach served on a fresh tomato and grated Parmigiano Reggiano. 580.-

Ravioli Cappellacci stuffed with pumpkin and sage on a light Gorgonzola sauce. 580.-

Ravioli Culurgionis stuffed with potato, mint and Pecorino Fiore Sardo DOP cheese, served with fresh tomato. 580.-

Tagliatelle with wild boar ragout on a Tuscany pecorino cheese fondue and fresh black truffle. 780.-

Sheep milk ricotta gnocchi on a smoked mozzarella sauce, lemon zest, Nduja sauce and Avruga caviar. 800.-

Acqua Signature Tortelli “Il Mare” stuffed with Burrata cheese in a sauce of vongole’s juice, squid ink,
Sardinian sea urchin and marine plankton. 850.-

Trenette pasta with vongole, lobster and Sardinian mullet bottarga. 980.-

Pasta

Malloreddus pasta in Sardinian style piglet ragout with vernaccia wine, fresh tomatoes and aged Pecorino Sardo. 580.-

Paccheri pasta with lamb ragout cooked in Chianti wine. 580.-

Sardinian fregola pasta (small pearls of pasta) with clams, lobster and fresh tomatoes. 750.-

Linguine with Sardinian bottarga (grey mullet dried eggs) and fresh artichokes. 750.-

Trofie pasta with crustaceous (lobster, prawn, scampi) on a cannellini beans mash. 850.-

Spaghetti with vongole and Sardinian sea urchin. 880.-

Spaghetti with lobster sauce and lobster chunks in a light tomato sauce base. 950.-

Black ink Spaghetti Verrigni with Sicilian prawns Rosso di Mazara, burrata and Avruga caviar. 980.-

Spaghetti with Black and Blue crab and fresh tomato datterino 1200.-

Risotto made with Acquerello rice aged Carnaroli rice produced in Vercelli from
Rondolino family since 1935

Risotto with taleggio cheese, wild rocket salad and sun dried tomatoes. 580.-

Risotto with smoked Pecorino Fiore Sardo DOP, pancetta and broad beans. 580.-

Seafood risotto with fresh cherry tomatoes, tossed with fine extra virgin olive oil. 680.-

Black truffle paste risotto with wild asparagus and seared scallops 750.-

Smoked buffalo mozzarella risotto with Sicilian capers, Cantabrian anchovies, red prawns and Siberian caviar. 850.-

The country side on raining days, seasonal wild mushrooms risotto with foie gras and snails. 850.-

Saffron risotto topped with Avruga caviar, Sardinian sea urchin and stracchino cheese. 950.-

Risotto with Langoustines (scampi), pumpkin and zucchini. 980.-

Black squid ink risotto with crispy baby squids, Sicilian red prawn and it’s own bisque. 1000.-

Soups

Brown lentil soup with pork guanciale and rosemary. 450.-

South Italian style seafood soup with fresh tomato and Italian pepperoncino (chili). 680.-

Potato and Parmigiano Reggiano soup with quail egg and fresh black truffle. 750.-

Main Course Meats

Roasted baby spring chicken, served in Mediterranean herbs, truffle roasted potatoes, sautéed mixed mushrooms. 850.-

Oven roasted suckling pig, saffron and violette potatoes, broad beans and it’s own sauce. 1450.-

Roasted quail, pan fried foie gras, lentils and glaze of quail sauce. 1550.-

Roasted AUS lamb loin with a pecorino cheese crust, sweet potatoes, braised shallots in lamb sauce. 1650.-

Grilled AUS Black Angus beef tenderloin Grain fed 250 days on a potato and spinach purée, truffle gravy
Sauce and wild mushrooms. 1580.

Grilled AUS Black Angus beef rib eye with roast potatoes and grilled Portobello mushrooms (350gr.). 1680.-

Parma ham wrapped Veal loin, saltimbocca sauce and breaded cotoletta, saffron and spinach potato mash and pickled beetroot 1800.-

WAGYU Japanese beef cattle grown in Australia

Grilled Wagyu beef tenderloin, white asparagus gratin, potatoes and black truffle sauce. 2600.-

Grilled Wagyu beef rib eye, home made fried potatoes. 3000.-

Low temperature cooked Wagyu beef cheek, cauliflower and horseradish mash with seasonal greens. 1600.-

Main Course Fish and Seafood

Yellow fin tuna Milanese style, fresh cherry tomatoes, capers and oregano sauce. 980.-

Grilled spiced octopus on a trilogy of rosemary potatoes and Burrata’s “stracciatella”. 1350.-

Mediterranean seabass, cooked in Vermentino wine sauce with Taggiasche olives, Pantelleria’s capers,
potatoes, cherry tomatoes and violette artichokes. 1450.-

Mediterranean Red Mullet pan fried with a light aromatized breadcrumbs crust, buffalo mozzarella sauce,
Taggiasche olives, Italian tomato datterino, Sicilian capers and oregano from Pantelleria island. 1550.-

Pan fried Norwegian halibut served in a guazzetto of vongole, mussels and white wine sauce,
sea asparagus, confits onions and pickled radish. 1580.-

Pan fried miso and mirto leaves marinated black cod fish, served with white and green asparagus sauce and Swiss chard. 1580.-

Grilled Sicilian red prawns, baby calamari, Italian lard, yellow polenta, stracchino and black fregola pasta. 1750.-

Pan fried Scampi on cannellini beans mash, crispy smoked pancetta and wood roasted suckling pig belly. 1950.-

Poached Maine Lobster (800gr) Sardinia style, marinated in fine extra virgin olive oil, lemon juice, tomatoes, onions, celery
and potatoes (Served room temperature). 2350.-

Lobster a la Rossini, with pan fried foie gras, truffle bisque sauce on toasted brioche bread. 2650.-

Desserts

Memories of “Fior di Latte” milk semifreddo, foam, sauce and ice cream. 480.-

Acqua Signature lemon tart. 450.-

Vanilla flan with moka coffee caramel. 430.-

Sicilian “Cannoli” stuffed with sweet sheep ricotta cheese, candid orange chocolate shavings in the Marsala flavored Cannolo. 450.-

Chocolate and gorgonzola mousse with pear ice cream. 430.-

Illy coffee flavored tiramisu. 450.-

Cinnamon flavored pannacotta with fresh berry sauce. 450.-

Warm chocolate cake melting inside served with vanilla sauce and milk ice cream. 480.-

Sebadas, traditional Sardinian fried pastry stuffed with young cheese and served with eucalyptus honey. 400.-

Mixed fresh fruit berry salad with lemon sorbet. 580.-

Baba’Napoletano soaked in dark rum served with mix berries and Chantilly cream. 480.-

Acqua Style Sicilian cassata stuffed with fresh ricotta cheese, candy orange and chocolate shavings, served with
Sicilian almond sauce and Bronte’s pistachio. 480.-

Cheese plate, Chef selection with condiments. 700.-

Artisanal home-made Gelato

Vanilla 140.-
Strawberry 130.-
Yogurt with Amarena Fabbri (Italian cherry in syrup) 150.-
Hazelnut (Piedmont) 160.-
Milk 130.-
Chocolate 120.-
Lemon sorbet 120.-
Pistachio from Bronte (Sicily) 160.-
Pear 130.-

Please inform the service staff if you have any allergic intolerance or food allergy.
Prices are subject to 10% service charge and applicable government tax.